Spicy Pork Bulgogi Bowl

• 600 gpork shoulder, sliced across the grain about 2 mm thick
• 4garlic cloves, minced
• 150 gpeeled, cored Asian pear, finely grated
• 20 gginger, peeled and grated
• 3 tbspsoy sauce
• 1 tbsphoney
• 2 tbspsesame oil
• 1 tbspvegetable oil
• 2 tbspgochujang paste
• 200 gbeansprouts
• 300 gcooked short-grain rice
• 2spring onions, sliced
• 1 tbsptoasted sesame seeds
• Fine salt, to taste
• 150 gkimchi (optional)
• Black pepper, to taste

Method

1. 1In a bowl, whisk the gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger and grated pear into a glossy, brick-red marinade. The pear's enzymes tenderise the pork and the sugars will be what caramelises in the pan, so don't skip it. Season the pork lightly with salt and pepper, then add it to the bowl and toss until every slice is properly coated. Leave for 15 minutes in the fridge, or up to 4 hours.
2. 2Cook the beansprouts in boiling water for 2–3 minutes until steaming hot throughout, then drain. Heat the cooked rice according to its packet instructions while the pork cooks.
3. 3Heat 1 tsp vegetable oil in a large frying pan over medium-high heat. Lift a third of the pork from the marinade, letting the excess drip back into the bowl. Fry for about 3 minutes, turning, until coloured; lower the heat if the sugary marinade catches. Lift onto a plate and repeat twice, using 1 tsp oil for each batch. Keep the reserved raw marinade separate until the next step.
4. 4Add the reserved marinade and 2 tbsp water to the pan. Bring to a full boil and boil for at least 2 minutes, stirring and adding a splash of water if it becomes too thick. Return the pork and its juices and cook until the pork reaches 75°C for 30 seconds. Only then taste and adjust the seasoning.
5. 5Divide the hot rice between four bowls. Add the pork, beansprouts and sauce, then scatter over the spring onions and toasted sesame seeds. Serve with the optional kimchi if using.

Per serving

kcal

625

protein

34.6g

fibre

3.2g

carbs

41.7g

fat

36.9g